Coffee Panna Cotta and cinnamon is a wonderful dessert idea for the holidays.
Only a few ingredients and few steps are needed to whip up … This quick dessert doesn’t even need cooking!
Its soft and supple texture is usually best accompanied by a rich dark chocolate-based sauce.
But my recipe coffee panna cotta calls for a sprinkling of cinnamon instead of chocolate, enhancing the flavor of the coffee panna cotta.
The addition of cinnamon reminds me so much of my grandmother, who used to put it in my grandfather’s coffee in addition to sugar, saying that this spice together with coffee has beneficial properties like eternal youth, and she was not completely wrong, because this combination increases the consumption of fat and accelerates the metabolism.
Grandmothers have always been our source of wisdom, always ready to dispense their very useful life advice to deal with all the small inconveniences that occur every day.
Coffee Panna Cotta and Cinnamon
- 150 ml espresso coffee 2/3 cup
- 500 ml fresh heavy cream 2 cups
- 100 g sugar 1/2 cup
- 9 g gelatin in sheets 3 sheets
- ½ vanilla pod
- cinnamon powder
- The vanilla bean seed should be cut in half.
- Soak the gelatin in cold water.
- Pour the cream into a pan, add the sugar and the half vanilla bean; bring the pan to the brink of boiling.
- Squeeze the soft gelatin and add it to the cream
- Stir for a few seconds and then add 150 ml of coffee and filter everything through a fine mesh colander.
- Pour the mixture into 6 molds and refrigerate for at least 3-4 hours.
- You can remove the panna cotta from the molds or leave them in there if you want.
- Lastly, sprinkle them with cinnamon powder and you’re done!